Hog Shares

Updated January 2018

All of our current litters are sold out. Watch this page and our Facebook feed for details!

We have new piglets available as whole and half shares. Our pigs live with ample space on pasture and soil—not concrete. They eat a mixed diet of pasture, garden scraps, hay, forest litter, vegetable and food scraps, dairy products, and more as available. We supplement the diet with only enough corn or soy-based grain rations to ensure that they stay healthy.

If you have never had ranged pork, you do not know what you are missing. This is not the other white meat!

We focus on mixed heritage breed hogs—a way of preserving some of the amazing genetic diversity within the species, and a counter to the industrial agriculture system. Our piglets are bred, born, and raised at Oak Hill Farm. Their father, Aaron Boar, is half Large Black Hog—a breed listed as critically rare by the American Livestock Breeds Conservancy (ALBC) and half Hereford (on ALBC’s watch list).

While on the farm, they do what pigs do best: turn the earth, wallow in mud, eat the grass and bugs, and enjoy life in the fresh air. These pigs are part of our Farm Ecosystem: they recycle nutrients, help clear brush, and add to the fertility of our garden.

A half share of pork will yield approximately 60 to 75 pounds of freezer meat. A full share is double that weight.

A half share will provide your family a variety of cuts. At time of slaughter each hog will weigh between 180-220 lbs. This might yield a whole hanging weight of 120-150 lbs.

A typical half share might include (approximate weights—based on individual pig at time of slaughter):

Pork cut

Weight (lbs)

Pork chops, bone in

10

Spare ribs

2

Tenderloin

1

Sausage* and/or ground pork

4

Fresh ham and/or country ham*

10

Fresh bacon and/or cured bacon*

8

Shoulder roast

8

Boston butt

4

Optional meat: Fat or lard*, liver, feet, ears, etc.

8 or more lb

*Smoking, curing, making sausage and lard, and other post-processing will cost extra depending on your order and will take additional time after you receive your first batch of frozen, non-cured meat.

TIMING

Hogs raised on pasture and woodlands take longer to grow than “conventional” factory pork. Time to grow will be between 8 and 12 months from birth (depending on weather, available grass, available acorn mast, etc.). We’ll keep you in the loop as the pigs get bigger—feel free to contact us to schedule a visit and check on your hog as he or she grows!

2015 PRICING

The total price of each share is based on hanging weight (either whole or half cleaned weight) plus any additional post-processing (smoking, curing, sausage making, etc.) Since hanging weight includes fat, feet, etc. you will get the most meat for your dollar if you take all the parts you can get.

$6.52 a pound hanging weight (picked up at the farm; add $50 if delivered within 50 miles by road of Oak Hill Farm.)

For a 1/2 share, that comes to approximately $450 (retail value $700)

For a whole share, that comes to approximately $900 (retail value $1400)

Payment is in three installments:

Half Share Payment Plan
$160.00 – deposit at time of purchase
$160.00 – 30 days before slaughter
Remaining total derived by weight + any post-processing – At delivery/pickup

Whole Share Payment Plan
$320 – deposit at time of purchase
$320 – 30 days before slaughter
Remaining total derived by weight + any post-processing – At delivery/pickup

We will contact you a few weeks before we go to slaughter to customize your share and to request the second deposit—at this time you can select various cuts and curing/smoking options. Since the total payment is based on hanging weight plus post-processing, the final balance will be calculated after slaughter.

Smoking, curing, making sausage and lard, and other post-processing will cost extra depending on your order and will take additional time after you receive your first batch of frozen, non-cured meat. Depending on your preferences, post-processing may cost anywhere from $10-40. Grinding and curing are labor-intensive processes, but the results are more delectable, flavorful, and fresher than store-bought, packaged alternatives. We use Yoder Brothers Meat Processing as our abattoir of choice!

Hog shares are sold based on availability on a first-come, first-served basis. We take payments by check (to Oak Hill Farm with half or whole pig share in the memo) or PayPal. Sign up here!

How Do I Sign Up?

Current pig shares are available starting in December, 2014; we anticipate pigs reaching mature weight by September or October 2015. To sign up, follow this link or email us at oakhill1832 at gmail.com. We still have shares! When all shares are full, we will change the text on this page.

Pastured Pig Share Agreement Policies

By participating in the Oak Hill Farm Pig Share Program you agree to the following:

Refund Policy

A deposit of at least $160 is due at the time of initial purchase. This deposit helps to cover food, fence, necessary veterinary care, and other pig expenses. Deposits are non-refundable.

Off-Farm Processing Policy

I understand slaughter and butchering will be conducted in a facility of Oak Hill Farm’s choice. I understand that Oak Hill Farm does not guarantee final weights (live or hanging) for any pig. I agree that Oak Hill Farm is not responsible for the health or safety of the meat provided by any licensed or inspected facility, that state licensing and inspection does not guarantee food safety or security and the best way to ensure both is full, personal knowledge about my food.

Replacement Policy

Pigs raised by Oak Hill Farm are heritage breed or heritage/cross and are not confined in factory style buildings. Rather, they are on open pasture and woodland and may encounter predators and other threats beyond the control of the grower. Should my pig suffer injury or death due to circumstances beyond the control of Oak Hill Farm, I will be offered a replacement as available (either from the current litters or the following) and release Oak Hill Farm from further liability and responsibility.

Hog Share Sign-up

Sign up using the form below (you can pay using credit/debit/PayPal). If you want a whole hog, sign up for two halves. Email us with any questions: oakhill1832@gmail.com.

Final price is $6.52/lb based on hanging weight.

Half Hog Payment Plan
$160.00 – deposit at time of purchase
$160.00 – 30 days before slaughter (or sooner)
Remaining total derived by weight + any post-processing – At delivery/pickup

Once you pay the first deposit (below) you are in our system, your hog/half is reserved and we will send out reminders for later payments. Contact us if you are interested in an unbutchered hog, live hog, etc.

Sign up before February 20 using code OAKHILL15 and get 15% off the entire hog share. That means 15% off each deposit and off the final price/pound hanging weight. This discount also applies to our CSA.